Thyme Mint Chicken Pasta

Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water stirring occasionally until cooked through but firm to the bite about 12 minutes; drain. Toss spaghetti with 1 tablespoon olive oil to keep from sticking together.

Meanwhile heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Cook the chicken in hot oil until lightly browned and just cooked through 3 to 5 minutes per side. Drain on a paper towel-lined plate.

Pour white wine into the skillet; bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Add chicken stock; continue cooking until the volume of liquid reduces by about half. Stir cream mint thyme honey lemon zest sherry vinegar and 1/2 teaspoon salt into the liquid; cook until the volume of the liquid reduces again by about half. Stir cooked pasta into the sauce to coat. Return chicken to the skillet and cook until hot about 5 minutes. Season with salt and pepper to serve.